Thursday, November 6, 2014

Copycat Cheesecake Factory Carrot Cake Cheesecake

Warning:  If you don't want to find yourself hiding in a corner with a fork and a whole cheesecake, DO NOT MAKE THIS.  This is my first attempt at a whole cheesecake and it was FANTASTIC.  Anytime my husband is up north for work I remind him that a cheesecake would be delicious with dinner!  This has worked ONE time when I was 8 months pregnant.  I asked for Vanilla Bean and he came home with Vanilla Bean and this Carrot Cake one and I was in heaven.  This is so amazing.
Ingredient's for Cheesecake:

  • 16 ounces cream cheese
  • 3/4 cup granulated sugar
  • 1 tablespoon flour
  • 3 eggs
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla

Ingredient's for Carrot Cake:

  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 1 8 oz can crushed pineapple (reserve juice and drain very well)
  • 1 cup grated carrots
  • 1/2 cup flaked coconut
  • 1/2 cup walnuts
Ingredient's for Frosting:

  • 4 ounces cream cheese, softened
  • 2 tablespoon butter, softened
  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla
  • 2 tablespoon reserved pineapple juice
  • dash salt
  1. Grease a 9 or 9 1/2 inch springfoam pan. Set aside.
  2. Preheat oven to 325 degrees.
  3. For cheesecake: In a large mixer, mix together cream cheese and sugar until smooth. Mix in flour, eggs and vanilla until smooth. Set aside.
  4. For carrot cake: in a large bowl, combine oil, sugar, eggs and vanilla, mixing well. Slowly stir in flour, baking soda, cinnamon and salt and mix well. Mix in drained pineapple, carrots, coconut and walnuts.
  5. Spread half of the carrot cake batter over the bottom of greased pan. Drop large spoonfuls of cheesecake batter over carrot cake batter. Top with remaining carrot cake batter followed by remaining cream cheese batter.  Gently spread the cheesecake over with a knife.
  6. Bake for 60-70 minutes or until cake is set.
  7. Let cool to room temperature.
  8. For frosting: Mix all ingredients until smooth in an electric mixer.
  9. Frost top of cooled cheesecake and refrigerate for at least 3 hours before serving.

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